A wine glass should be only one third full. It is better to underfill, rather than overfill, a glass.

Red wine should be served at the 'old-fashioned' pre-central heating room temperature of 17-18°C (63°F) in a large glass with a bigger bowl to release the bouquet.

Whites are served in a smaller, narrower glass that should always be held by the stem to avoid warming the wine. Fine white wine only needs 20 minutes in the fridge (including Sauternes); too much chilling will hide the complexity of serious wines. It's best, however, to chill cheaper bottles right down. Ice buckets are more effective when filled with a mix of ice and water, rather than just ice.

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